Chickpea cookie dough balls
These no-bake vegan cookie dough balls are perfect. Not only are they super easy to make, but they're also packed with plant-based protein and fiber. They're made with a whole can of chickpeas, and with maple syrup and brown sugar to sweeten them.
Serving Size 14
Ingredients
- 400 grams chickpeas rinsed and peeled
- 1 tablespoons maple syrup
- 2 tablespoons brown sugar
- ½ cup peanut butter
- ¼ cup oat flour
- 1 teaspoon vanilla extract
- pinch of salt
- 200 grams dark chocolate chopped/melted
Instructions
- Add all of the ingredients except the chocolate to a food processor.
- Blend for 30-40 seconds until smooth.
- Fold in 100 grams of chopped dark chocolate.
- Form the dough into a disk and wrap. Chill for 30-40 minutes until cold and firm.
- Using a cookie dough scoop, divide the dough into 14 equal balls. Roll with your hands until smooth. Transfer to a parchment lined baking sheet and cover. Chill for 15-20 minutes.
- Melt the other 100 grams of dark chocolate for 15 seconds at a time in the microwave. Transfer to a tall container, like a drinking glass.
- Using a fork, dip each cookie dough ball into the chocolate, and let the excess drip off. Transfer to the parchment lined baking sheet. Chill for 15-20 minutes until the chocolate has solidified.
- Transfer any leftover melted chocolate to a piping bag and pipe vertical and horizontal lines onto the chilled cookie dough balls. This makes for a nice criss-cross design.
- Chill once again until the chocolate has solidified. Then store covered in the fridge for up to 4 days, or in the freezer for up to 3 months.
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